Lectures and Experiences Offered
As a culinary historian, artist, and curator, I offer a range of immersive, richly illustrated lectures, workshops, and curated dining experiences that explore the fascinating intersections of food, art, history, and material culture. My programs are carefully researched, visually engaging, and tailored for museums, historical societies, culinary organizations, academic audiences, and private groups.
Food and Ritual: Art, Magick, and the Table
Throughout history, the act of eating has been steeped in ritual, symbolism, and spiritual meaning. This lecture explores how food rituals have shaped artistic creativity, esoteric practices, and cultural identity — from ancient religious feasts and Marsilio Ficino’s Renaissance philosophies to the magical banquets of Aleister Crowley, the surrealist dinners of Salvador Dalí, and the table rituals of Picasso and Georgia O’Keeffe. A captivating journey into the mystical, creative, and symbolic power of dining.
The Edible Canvas: Art, Cafés, and Cuisine in 19th-Century Paris
Set against the vibrant backdrop of Belle Époque Paris, this presentation explores how café culture, gastronomy, and the Impressionist art movement were deeply intertwined. Through the paintings of Caillebotte, Renoir, and their circle, we trace how the dining table became both subject and inspiration, reflecting changing social norms, artistic innovations, and the sensory theater of food in art.
Silver: British Silversmithing Techniques and How It Shaped our Modern Dinner Table
Why so many peculiar utensils? This talk unravels the social history of silver flatware and travel equipage from 18th-century Old Sheffield Plate through the ornate electroplated wonders of the Victorian and Belle Époque eras. With examples from my extensive personal collection, I explore the functions and fashions behind asparagus tongs, anchovy forks, lemon strainers, mote spoons, bonbon servers, and much more.
Food as Art: From Apple to Zucchini
Based on my book Feast for the Eyes: Food Art from Apple to Zucchini, this lecture surveys the rich history of food in art — from Renaissance still lifes to modern edible installations. Audiences discover how artists have used food as subject, symbol, and sensory medium, revealing cultural attitudes toward beauty, power, desire, and consumption.
Oysters: A Global History
Based on my book Oysters: A Global History, this talk traces the remarkable culinary and cultural story of the oyster across time and continents. From ancient Roman feasts to New York’s oyster saloons, we explore how this singular shellfish has influenced trade, class, gastronomy, and even architecture.
The Banquet Curated: Historical Dinners Brought to Life
Beyond lectures, I create immersive, historically inspired dining experiences where guests taste history. Past curated events include:
A Dickensian Victorian Christmas Feast (Isabella Beeton, 1861)
Ancient Roman Banquet (Apicius, 1st century)
Abby Fisher’s Southern Cooking (1881)
Surrealist Dining Experience (Les Dîners de Gala, Salvador Dalí, 1974)
San Francisco’s Gilded Age Dining (Sam’s Grill, est. 1867)
Berkeley Food Scene of the 1970s & 80s (with food journalist L. John Harris)
Potato Printing: A Hands-On Culinary Art Workshop
In this immersive, interactive workshop, participants explore the playful world of potato printing — a simple technique rooted in both folk craft and contemporary design. Participants carve, print, and create their own edible-themed prints while learning about the long-standing relationship between food and artistic expression. Perfect for museums, art centers, and family-friendly programs.
Custom Programming Available
All lectures and workshops can be adapted for virtual or in-person formats. I also offer customized events, tastings, and exhibitions tailored to your organization's interests and audiences.
For bookings or inquiries, please contact me at carrie@carolyntillie.com